Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. The confectionery material may also include candied fruit bits, dry fruits, nuts, or the like.

Abstract: A method of forming a food product having therein a hydrogenated fat includes contacting a spray of the product in liquid form with a cryogen so as to cool the liquid product and effect a rapid conversion of the liquid product to a solid.

Abstract: A method of applying and distributing a charge of a particulate edible material onto a top surface of a substrate made of an edible dough product includes the steps of: (1) providing a charge of particulate edible material from an overhead hopper; (2) delivering the charge onto a movable vibrational surface having an area exceeding the area of the substrate, the surface being positioned above and in registration with the substrate; (3) keeping the charge on the vibrational surface within a specific area corresponding to the area of the substrate by the use of an encircling guide defining the specific area and having a lower end with a flexible skirt for contacting and sealing against the vibrational surface; (4) vibrating the vibrational surface for causing the charge received on the vibrational surface and kept within the specific area to be evenly and randomly distributed within the specific area; and (5) transferring the charge from the vibrational surface onto the substrate by moving the vibrational surfa

Abstract: The invention discloses a method and an apparatus for a food container which includes an inner member (which can be a cup or a bottle) for holding a particulate food; an outer member (which can be a second cup or a second bottle) adapted to receive the inner member, with a space between the inner and the outer members, for a liquid food; where the inner member interlocks with the outer member and openings are provided for the discharge of the liquid food; and the particulate food and the liquid food can be consumed simultaneously by tilting the container towards the mouth of the user to discharge or withdraw particulate food from the inner member and liquid food from the outer member through the aperture.

Abstract: The invention relates to a product and process for blanching or cooking food strands wherein the food strand is conveyed through a blanching tank on a conveyor immersed within the tank, wherein the conveyor includes bearing members for allowing the food strand to hang on a plurality of suspenders of the conveyor while forming a plurality of free suspended loops between each adjacent bearing member when operatively arranged to hang the strand.

Abstract: An apparatus for supplying food dough forms blocks of food dough that are continuously supplied into a sheet or belt of food dough and then divides it into chunks of food dough that have preset weights.

Abstract: A baking dough configuration device 10 includes a cutter or first member 12 that removably inserts into a tray or second member 18 having a preselected quantity of baking dough therein. The first member 12 is forcibly urged into the second member 18 until the first member 12 engages a lower wall 19 of the second member 18 thereby cutting or separating the dough in the second member 18 into a predetermined configuration. The first member 12 is then removed from the second member 18 followed by the removal of the dough from the second member 18. The dough maintains its configuration imposed by the first member 12 due to the dimension of the cuts or separations. The dough is then placed in an environmental chamber to allow for the growth of yeast, then baked, resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an “overhand knot” configuration.

Abstract: Apparatus is described for shaping similar sized rectilinear portions of frozen food stuff comprising: a magazine for receiving accurately dimensioned planks of frozen food stuff, a device for dispensing planks from the magazine one at a time, guillotine blades for severing portions of equal size from the leading end of each displaced plank, and a placement device adapted to transfer each portion onto a lower tooling part of relatively displaceable two-part tooling. A drive mechanism is provided for forcibly lowering an upper tooling part towards the lower part so as to trap the portion in the cavity formed when the two tooling parts come together, to cause the portion to spread out within the cavity and adopt the internal shape thereof. The drive mechanism also raises the upper tooling part to leave the shaped portion on the lower tooling part.

Abstract: An apparatus for removing skins from a food product (11), such as produce or fruit, including a pressure vessel (14) formed to contain a volume of superheated water (41) for immersion of the food product, a discharge valve (51) positioned for receipt of superheated water (41) and food product (11) together from the pressure vessel (14). The discharge valve (51) is further formed for separation of superheated water (41) from the food product (11) prior to discharge of the food product into a skin removal device (61). Preferably the skin removal device (61) is a rotary valve which applies both steam and vacuum to the food product to effect flashing of the moisture under the loosened skins to produce peeling. A retrofittable discharge valve (51) is disclosed, as is a method for removing skins from food product (11).

Abstract: The invention provides processes for the preparation of puffed cereal cakes, in particular puffed rice cakes. The processes comprise molding puffed or unpuffed cereal grains under pressure with the application of ultrasound. The ultrasound assists bonding of the cereal grains to form a solid cake. The ultrasound reduces fouling of the mold and increases processing speed. In one aspect, the starting material is prepuffed cereal grains, and these grains are coated with a binder agent and then bonded together at low temperature using ultrasound energy. This permits the formation of puffed cereal cakes with edible inclusions of temperature-sensitive foodstuffs, and also the rapid formation of puffed cereal cakes with shaped or profiled top and/or bottom surfaces.

Abstract: A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The weight data is transmitted to a computer. The measured weight is compared to a predetermined weight stored in the computer memory. The pressure in the tank is adjusted automatically before subsequent extrusions.

Abstract: Food products are prepared using co-injection molding apparatus. The food products are layered or enrobed. Preferred products expand upon cooking.

Abstract: The present application provides a novel process for the industrial preparation of rice cooked under vacuum, comprising the steps of cleaning, scalding, cooling, draining, drying, frying, mixing with sauces and/or solids, packaging, maceration, and cooking and sterilizing, as described and claimed herein.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). After extending partially around the periphery of the first forming roller (18), the materials (16, 66) and the food therebetween pass around an adjustable idler roller (70) to between a second abutment nip of the second forming roller (21) and the anvil roller (20).

Abstract: A method for roasting a fowl utilizing a wire frame for supporting a beverage can in an upright position, the can having at least one top opening and containing a desired flavored beverage. The beverage can is fitted into the frame, opened, and inserted into the central cavity of a fowl that has been cleaned and seasoned as desired. The frame holds the beverage can and the whole fowl in a substantially vertical position for roasting. The frame may be placed over a pan to collect the juices from the fowl as it is roasted. The apparatus is employed by placing the frame, upon which is mounted the beverage can with the desired liquid and the fowl to be roasted, into a heat source. The heat source may be an oven, a roaster, or the surface of a barbecue grill. As the beverage heats during roasting the flavor of the beverage is imparted to the fowl.

Abstract: A method for controlling the temperature of edible dough to efficiently and promptly control the dough temperature without adversely affecting the working environments, to operate them for a long period of time, and to apply them to any type of a mixer. The method for controlling the temperature of the edible dough during a kneading step includes a step of kneading the edible dough. During the kneading of the edible dough, the method includes a step of introducing a predetermined amount of gas having a predetermined temperature and a predetermined humidity into a mixer. It is preferable that the gas for controlling the temperature of the edible dough has been prepared and kept in advance at a predetermined temperature and humidity, and is then introduced into the mixer on demand. It is also preferable that the gas is circulated and re-used without being discharged out of a system in which the mixer operates.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold cavity closure with shell rim molding surfaces extends peripherally around the core member and, together with outer surfaces of the core and inner surfaces of the mold cavity, the molding surfaces determine the full geometry of the chocolate shell. The cavity closure is axially movable in relation to the core member and has unobstructed travel in relation to the core member, when the mold cavity closure is engaged with the mold. The device includes a load for pressing the core member in direction against the mold cavity to achieve pressure build up in the mass.

Abstract: A method for treating used cooking liquid from a cooking process includes the steps of removing a portion of the used liquid cooking medium from a cooking vessel and channeling it to a treatment vessel. The treatment vessel is sealable against a pressure that is substantially greater than atmospheric pressure. The cooking medium in the treatment vessel is then subjected to a pressure substantially greater than ambient atmospheric pressure, and it is heated in the treatment vessel to a temperature greater than an atmospheric pressure boiling point for a sufficient time to restore the cooking medium to a condition suitable for cooking. Finally the treated cooking medium is returned to the cooking vessel from the treatment vessel. This method is environmentally useful for significantly reducing wastewater production and “makeup” water usage.

Abstract: A grease absorbing system for disposing of excess cooking grease or used cooking oil includes a grease absorbing member. In embodiments of the invention the grease absorbing member comprises an inner portion constructed of a grease absorbent material and an exterior layer enveloping the inner portion or a pair of exterior layers on either side of a plurality of medial layers. The exterior layer or layers are constructed of a grease permeable material for permitting grease to permeate through the exterior layer and into the inner portion or medial layers.

Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. In another embodiment, the machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. In another embodiment, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.